Differentiation of oak honeydew and chestnut honeys from the same geographical origin using chemometric methods

Publication date: Available online 10 June 2019Source: Food ChemistryAuthor(s): M. Shantal Rodríguez-Flores, Olga Escuredo, Montserrat Míguez, M. Carmen SeijoAbstractOak honeydew and chestnut honeys often share the same production area in Atlantic landscapes. Consequently these honeys have common physicochemical properties and pollen composition, making their differentiation by routine methods, a difficult task. The increase in the demands of consumers for clear honey labelling, identifying floral make-ups and the substantial health properties of both honey types, make it necessary to improve methods to differentiate the honeys. Statistical multivariate techniques were used to study the differences in the physicochemical composition and pollen spectra between chestnut honey and oak honeydew honey. Palynological analysis, moisture, pH, electrical conductivity, hydroxymethylfurfural, diastase number, colour, phenolic content, minerals and sugars were used for this purpose. The variables that had more weight in the differentiation by principal component analysis were Castanea, Cytisus type, CIELAB coordinates (a* and L), RSA, Mg and trehalose; 97.6% of the honey samples were correctly classified by linear discriminant analysis.

Source: Food Chemistry - June 11, 2019 Category: Food Science Source Type: research